"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Calder Family Recipe
Added: Saturday, June 11, 2005


1 c. (2 cubes) margarine
3 c. sugar
3 eggs
1 1-lb.(16 oz.) can pure pumpkin
1 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground cloves
1 1/2 tsp. salt
1 c. raisins (optional)
1 c. chopped nuts (optional)

Cream sugar and margarine. Beat in eggs. Add vanilla and pumpkin. Sift dry ingredients together and add to pumpkin mixture. Fold in nuts and raisins. Divide batter into 2 large, greased loaf pans or 5 small, greased mini loaf pans. Bake at 350 degrees for 60-65 minutes (until toothpick inserted in middle comes out clean).

Personal Notes:
Personal Notes:
1 c. of chocolate chips can be substituted for the raisins and nuts to make a chocolate chip pumpkin bread variation




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